Chocolate Crinkles

These Chocolate Crinkles were the last Christmas cookie I made this year... I apologize for being negligent in posting about all of the other ones. My computer was just too slow to make it reasonable for me to post all of the food I was making during the holiday season. BUT... My wonderful father-in-law got me a new computer for Christmas, on which I am typing right now. I can't believe how quickly pictures upload on it and how non-choppy my typing is coming out right now. It's so nice to be technologically modern again.

So there will be even more food to see now that I can blog with less trouble. Woo! Now here are these delicious and easy cookies...

Chocolate Crinkles
Courtesy of Real Simple



1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Heat oven to 350ºF. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.